Posts Tagged ‘veganmofo 2010’

Thanksgiving 2010 – The Recipes

November 25, 2010

Today was my family Thanksgiving. I had leftovers, and my sister brought over some vegan food.  I finally got to watch the Macy’s Thanksgiving Day parade in it’s entirety for the first time in years. It was weird. I usually only get to watch snippets, but I just sat there and watched it. Well, with the pleasure of having a DVR, I did get to pause and fast forward through commercials and whatnot.. but still.

Individual pictures of T-Day food!

 

Tofurky

The Tofurky, obviously, came from a box. This box, actually:

Inside the box.

I didn’t use the gravy that came with the Tofurky. This is the box my boyfriend bought. We actually had two Tofurkys this year, and the one I had was just the Tofurky roast. Plus I don’t really like the gravy. I used the olive oil/soy sauce/sage baste that’s on the box for my roast.

 

Green Beans with Creamy Mushrooms and Shallots

This is why I will never make another green bean casserole. GOOD GRIEF, THIS WAS SO GOOD. I got the recipe out of the November issue of  Martha Stewart Living, and adapted it to be awesome:

Green Beans with Creamy Mushrooms and Shallots

1 3/4 pounds green beans, trimmed
1 tablespoon + 1 1/2 teaspoon olive oil
2 large shallots, thinly sliced
3/4 cup vegetable or no-chicken broth
2 teaspoon cornstarch
1 pkg baby portabella mushrooms, sliced
5 tablespoon vegan sour cream
1/2 teaspoon salt
pepper, to taste

– Bring a large pot of water to a boil. Blanch beans until tender, about 6 minutes. Drain.
– Using the same pot (all the water poured out, obv.), heat 1/2 tsp oil over medium heat. Cook shallots, stirring occasionally until tender and just starting to brown, 3-4 minutes. Transfer shallots to a small bowl.
– Whisk together stock and cornstarch. Heat remaining tablespoon oil in pot over high heat. Cook mushrooms, stirring occasionally, until golden brown, about 6 minutes. Reduce heat to low, add shallots. Whisk in stock mixture. Cook until thick, about 3 minutes more. Remove from heat. Stir in sour cream and 1/2 tsp salt. Season with black pepper. Toss in beans. Serve warm.

 

Mashed Sweet Potatoes

For the sweet potatoes, I washed and scrubbed the potatoes under running water and pierced the skin with a fork a few times each. I baked them at 425 degrees for about an hour, checking to see when each one was done (they were all about the same size, so it wasn’t much difference). You’ll know they’re ready when you can easily pierce the skin with a fork. After they were out of the oven and cooled, I peeled the skin off and placed the flesh into a large bowl along with a few tablespoons of margarine and brown and white sugar and mashed it all together. Doesn’t get much simpler than that!

 

Dressing Muffins

For the dressing/stuffing muffins, I made a basic cornbread recipe and allowed it to cool before crumbling it. I added chopped celery and green onion, sage, poultry seasoning, garlic salt, and a little black pepper. Then I moistened it with about 3 1/2 cups of vegetable broth. I piled the dressing in a muffin pan and topped it with little dabs of margarine and baked it for about 45 minutes at 350 degrees until the tops were golden brown. I allowed the dressing to cool before flipping the muffin pan over so that they would retain their shapes.

 

Macaroni and "Cheese"

I think I’ve posted the recipe I use for macaroni and cheese a few times already, so I won’t do that again.

 

Cranberry Sauce

For the cranberry sauce, I washed one bag of fresh cranberries and brought one cup of both water and sugar to a boil. Added the cranberries and cooked until they popped, stirring occasionally, and allowed the sauce to cool and thicken.

I freakin’ love cranberry sauce. I can eat it like pudding.

 

Deviled Tofu

The deviled tofu recipe I got from Mo Betta Vegan! I loooved the “yolk” bean mixture! Much better than any tofu filling I’ve tried. I did double the dill relish, because I love dill pickles.  I think the next time I make these, I’ll try adding some salt to the water/vinegar that the tofu is boiled in. That’s the only thing I think could really be improved upon, because it still just tasted like tofu. Definitely will do these again, though! They’re so darn cute!

I’ll post dessert recipes tomorrow!

______________________________________

Now onto my thankfulness.. I’m thankful for:

My boyfriend, my cats, my family when they’re not being annoying jerks, Disney, theme parks, Universal Studios, good movies, good movie soundtracks, getting to go to college, having less than a year left under my parent’s roof, and getting to eat so much awesome food.

Alright. It’s time to get in bed, because I’m doing some Chrimbus shopping in the morning (If you know what Chrimbus is, I like you :D) If anyone else is getting out, be careful!

I hope you all had wonderful Thanksgivings.

– Andrea

Thanksgiving 2010 – I Will Never Make Another Green Bean Casserole

November 24, 2010

Today was mine and my boyfriend’s vegan Thanksgiving. For the past three years, I’ve made my Thanksgiving meal the day before the holiday. Not only is it less stressful during the cooking process (in that my mom is cooking a completely separate meal the next day – too many cooks in the kitchen is an understatement), it leaves the actual holiday open to actually enjoy, and I get to eat leftovers. I’m also not stuck cleaning and washing dishes up until it’s time to leave for Black Friday shopping 😀 This year’s menu:

Tofurky
Homemade Gravy
Homemade Cranberry Sauce
Mashed Sweet Potatoes
Green Beans with Creamy Mushroom Sauce
Dressing Muffins
Macaroni and “Cheese”
Deviled Tofu
Sticky Pumpkin Cake
Apple Cider

As usual, I didn’t deviate much from previous years. But there was one big thing I changed this year: The Green Bean Casserole. Well, I didn’t really change it, nor did I make up the recipe I used for my green beans this year. I actually made the one I’ve made the past few years for my boyfriend because he just kept talking about “tradition” when I told him about how I didn’t want to make a green bean casserole this year. I tried to explain to him that I’m still young, and that the food I make traditionally for each holiday is still up in the air. But he didn’t understand.. haha.

For now I’m just going to post pictures, because it’s my  bedtime and I’m tired. I’ll post pictures of everything individually tomorrow, along with recipes!

I hope you all have a wonderful Thanksgiving tomorrow!

– Andrea

Harry Potter Chocolate Frogs!

November 18, 2010

I was getting really sad earlier because I couldn’t find my chocolate frog mold. But then I remembered a spell to help me out! So I grabbed my wand and said, “Accio chocolate frog mold!” and there it came, whizzing out from under my bed!

See? Harry Potter spells can be very useful in real life.

I made Chocolate Frogs!

 

I got Godric Gryffindor!

Oh, no! He's trying to escape!

Chocolate truffle center!

The magical Chocolate Frog box came from The Wizarding World of Harry Potter at Universal Orlando. My sister got it for my mom as a souvenir, so just pay no attention to the “milk chocolate” labeling on the front.

I didn’t want solid chocolate frogs, so I thought I’d make a chocolate “truffle” center. I used a mixer to combine 1/4 C (v) cream cheese, 3/4 C confectioner’s sugar, 3/4 C chocolate chips (melted), and 1/2 TBSP vanilla extract.

It took about 1 C of chocolate chips to create the shells of eight frogs. I used a piping bag to pipe on the bottom and a spoon to spread it evenly. Like this:

I’d really like to make some chocolate frogs with raisins in the center. Chocolate-covered raisin frogs! That’d be awesome to take to the movies as a snack.

The chocolate frog mold I used can be found here!

I’m going to a Harry Potter “preview” party at a local science museum tonight and watching Harry Potter and the Deathly Hallows Part 1 on their IMAX screen at midnight! I hope all those kids keep their mouths shut during the movie… Well, along with everyone else 😀

– Andrea

Harry Potter-Themed Anniversary Dinner

November 16, 2010

So, as I said in my last post, Saturday was mine and my boyfriends six-year anniversary. With Harry Potter and the Deathly Hallows Part One coming out on Friday, we decided to start re-watching all the movies. So I decided it would be a good night to make a Harry Potter-themed anniversary dinner! I didn’t want party-style food, so cupcakes and cookies and all the really “fun” Harry Potter foods were out. I wanted a real meal for our anniversary. So, this is what I came up with:

Butterbeer
Herbology Salad with Liquid Luck Vinaigrette
Shepherd’s Pie
Sauteed Gillyweed
Golden Galleon Beets
Pumpkin Pasties

Butterbeer, which is a drink that regularly shows up in the books and movies, can be served either hot or cold. It is described as having a sort of butterscotch flavor to it. You can read more about it here. I wanted to actually make some Butterbeer, using cream soda and butterscotch flavoring, but I could find any 😦 We ended up just drinking cream soda, which I normally can’t stand. Amazing how calling it Butterbeer made it taste good 😀

Shepherd’s Pie is one of the many dishes served to the students at Howarts School of Witchcraft and Wizardry, and is a traditional British food. I made mine with homemade seitan, peas, and carrots. The seitan was a beef-style seitan: 1 1/3 C vital wheat gluten + 1 C no-beef broth. I sliced it fairly thin before adding it to the cold broth and bringing it to a simmer. The simmering liquid was no-beef broth, soy sauce, red wine vinegar, and whole black peppercorns. I simmered the seitan for about an hour and a half and allowed it to cool before cutting it into bite-sized pieces. I used one bag of frozen peas and carrots, and mixed everything together with 2 C of homemade gravy (2 C water, no-chicken and no-beef boullion, 2-3 TBSP cornstarch). The potato topping was Yukon gold potatoes boiled in salted water until soft and mashed with soymilk, margarine, and garlic powder. I then piped the mashed potatoes onto the pie the same way you would pipe icing onto a cake. The pie was baked for about 20 minutes at 350 degrees until everything was heated through.

It was bloody brilliant!

 

Herbology Salad with Liquid Luck Vinegarette

The Herbology Salad was inspired by the Herbology class at Hogwarts, taught by Professor Sprout. It had various greens, including spinach, arugula, and some pretty lettuce I bought at the harvest market that morning. I included red and yellow bell peppers, an orange tomato, and sliced cucumber. The Liquid Luck Vinegarette was inspired by the Felix Felicis potion, aka “Liquid Luck”. It was a agave-dijon vinegarette.

 

Gillyweed and Golden Galleon Beets

The Gillyweed (a magical plant that allows wizards to grow gills and webbed hands and feet) was sauteed kale. I sauteed it with salt, pepper, red wine vinegar, and red pepper flakes + a little sugar. The Golden Galleon Beets were named after galleons, a golden coin used in wizard currency. These were golden beets, peeled and sliced, then roasted at 425 degrees with olive oil, salt, and pepper, for about 10-15 minutes, turning every now and then.

 

Pumpkin Pasties

The Pumpkin Pasties are a popular dessert/snack in the world of Harry Potter. And I freakin’ love it when Cho Chang says, “Two pumpkin pasties, please.” SO CUTE. Anyway. I made the basic pie crust out of The Joy of Vegan Baking and made a filling with half a can of pumpkin puree, 2 TBSP flour, cinnamon, cloves, ginger, and vanilla. I rolled the dough really thin, cut it into circles, added about 1-2 tsp of filling, and closed it up, using a fork to seal the edges and poking holes in to the top of the pastries. I chilled the pies before baking and added an “egg wash” that I made out of agave nectar and water. They were baked at 350 until the bottoms began to brown. Definitely best served warm!

 

Harry Potter Hot Cocoa

I also made us some hot cocoa to drink while we watched the movie and finished off the Pumpkin Pasties. Hot chocolate is mentioned quite a few times throughout the books, so I thought it was fitting. And I love Soyatoo whipped cream. It was a dollar off at Whole Foods last time I went, so I picked up two cans in preparation for the holidays! 😀

I so wanted to make Chocolate Frogs but I just didn’t have the time. I plan on making them sometime this week, though! I have the absolute most awesome chocolate mold for them! I can’t wait to make them!

I’d say it was very successful meal. We ended up only watching The Sorcerer’s Stone on Saturday. I watched The Chamber of Secrets last night. I just finished re-reading The Deathly Hallows, and me and my boyfriend plan on watching The Prisoner of Azkaban tomorrow! We’re on a Potter-frenzy, I tell you!

I am so excited for Thursday night! Long live Harry Potter!

– Andrea

Harvest and Holiday Market

November 14, 2010

Yesterday morning, I got out to pick up some veggies at the Pepper Place Harvest and Holiday Market. Yesterday also happened to be mine and my boyfriend’s six-year anniversary. And I was still kind of thinking of what to make for our anniversary dinner all the while I was shopping. I knew I wanted to make Harry Potter-themed food, since we had planned to start re-watching the first six movies last night. I knew I wanted Butterbeer, a shepherd’s pie, and pumpkin pasties. But, other than that, I was just going to find something while I was out.

I had been meaning to visit the market when it started last month – this is the first year since I’ve known about Pepper Place that they’ve extended it into the autumn and winter months. But yesterday was the first Saturday I managed to go. I had been craving kale so badly the past few weeks, so I was planning on getting that while I was there. I figured I could saute some and call it Gillyweed 😀 Then I found some beautiful beets. I’ve only had beets a handful of times, but I decided to pick some up because they were just too pretty to leave there. I also purchased a head of lettuce for a Herbology salad.

My market purchases.

Head of lettuce, two bags of kale.

Aren’t they beautiful?!

I got a bunch of golden beets, as well as a bunch of candy cane beets, I think they’re called. When I say I’ve had beets a handful of times, I mean I’ve had the regular, old, red beets. I’ve never had either of these varieties. So I was pretty excited about trying them! I’m going to have to find a recipe for the beet greens, because I’ve never cooked them before and these are just too pretty to let go to waste! I think I might just saute them with garlic, salt, and pepper.

Good grief, I love non-fussy food!

– Andrea

Christmas Party Planning

November 7, 2010

So, I’ve already missed four days of VeganMofo. I guess that’s ok, considering I knew I wouldn’t post every day anyway. I think I only did 17 days last year. So I’m hoping I can still up that to about 20 this month. I was working on a paper Friday and Saturday, and I just didn’t have anything to post about before that.  But enough of my excuses! I’m planning a Christmas party!

My awesome Christmas party diagram.

I think I just decided to confine my party to one room so that I’m not running all over the place and having to decorate everything. I like this idea, I’m just worried about seating. So that’s something I have to figure out. But here’s some of the details I’m planning so far:

Guests

8-10 people, max.

Food/Drink

2-3 types of cookies (gingerbread, and two others I’m not sure of right now)
2-3 types of savory snacks (I’m thinking vegetable crudites with dip, party mix*, and popcorn)
Hot chocolate kept warm in a thermos pitcher
Holiday punch

*Be sure to use vegan Worcestershire sauce!

Entertainment

Christmas movies (Some of the following: The Santa Clause, Ernest Saves Christmas, Home Alone, How the Grinch Stole Christmas, Rudolph the Red-Nosed Reindeer, Frosty the Snowman, A Charlie Brown Christmas…Probably one movie and a few shorts)
Christmas-themed pictionary
Secret Santa

Atmosphere

Holiday music while movies aren’t playing
A fire going in the fireplace
Christmas tree and lit mantle

Favors

Homemade cinnamon ornaments (I still have one of these from when I was a kid and it still smells amazing!)

And that’s all I have so far. I really don’t think I need to do much more planning except deciding exactly which cookies I want to make and figuring out the seating. I’m pretty happy with my little Christmas party right now. I just need to keep that guest list short so I can enjoy it 😀

Now I should probably plan my Thanksgiving menu.. haha.

– Andrea

Dia de los Muertos – Cornbread sugar skulls and black bean soup

November 3, 2010

Since I didn’t have time to make my Dia de los Muertos meal yesterday, I made time to make it today. I made jalapeno cornbread “sugar skulls”, black bean soup, and a Mexican chocolate spice cake. The cake is something I haven’t tried yet, and will probably put off decorating it until tomorrow. But, for now, I’ll post dinner:

Black Bean Soup

1 TBSP olive oil
1 small onion, chopped
2 cloves garlic, minced
1 med. red bell pepper, chopped
1/2 small green bell pepper, chopped
2 cans black beans, drained and rinsed
2 C vegetable broth
1 C water
3/4 tsp cumin
1/2 tsp chili powder
Pinch cayenne pepper
1 tsp salt
Garnishes: 1 lime, cilantro, avocado, vegan sour cream

– In a medium saucepan, heat olive oil over medium-high and add onion, garlic, and peppers. Saute until onions are transluscent. Add remaining ingredients (except for garnishes), bring to a boil and then reduce heat to medium. Simmer for 30 minutes. Allow to cool slightly and transfer 3/4 of the soup to a blender. Pulse until no large pieces  remain, and stir back into saucepan. Ladle into bowls and garnish with chopped avocado, cilantro, lime juice, and sour cream, if desired.

The jalapeno cornbread sugar skulls are from The Joy of Vegan Baking cornbread recipe, with the addition of 3/4 C corn kernals, 1 minced jalapeno, and 1/2 cup shredded Daiya cheddar cheese. They were baked in little skull pans I got a few months ago. I used (v) sour cream to pipe on the decorations, and used jalapeno slices for the eyes.

Kind of looks like that cute boy I’m friends with..

But, yeah. Totally tasty dinner! I’m pretty darn proud of that soup.

– Andrea

Dia de los Muertos festival- Vegan foods!

November 2, 2010

Me and my boyfriend went to the Dia de los Muertos (Day of the Dead) festival in downtown Birmingham tonight. It was a lot of fun, but I was starving by the time we got there. I put my make-up on two hours before we left, and I could barely open my mouth to eat. So I was really hoping there would be something I could eat at the festival.

Lucky me! A local restaurant/music venue that serves a good bit of vegan/vegetarian food was one of the vendors!

Bottletree Cafe

They were serving their award-winning vegan chili, along with rice and tortilla chips.

The only “fixin’s” available for vegans were raw onions and hot sauce. I added a bit too much, but I still enjoyed it and it kept me full! Not exactly a traditional Day of the Dead meal, but it fit in just fine. Non-vegan items available included tamales and tacos.

Me and my chili! : D

 

For some reason, there weren’t as many altars as there were last year. But I absolutely *love* altars that include food.  For Day of the Dead, you’re supposed to set up altars in remembrance of lost loved ones. You can include anything you want – pictures, clothing, trinkets, and favorite foods and drinks of the deceased. I think it’s so beautiful when food is included – especially pan de muerto and sugar skulls. They’re all just done so colorfully and creative. There was one adorable altar for a beautiful black cat that included cat food, water, and toys. Aw ❤

I was too busy packing up my Halloween decorations and getting ready for the festival to make my own Day of the Dead food today. But I’ll be doing that tomorrow. I’m making a Mexican spice cake, black bean soup, and jalapeno cornbread!

Viva la vida!

– Andrea